Ingredients

The following ingredients have 5 Servings
  • 1 pound white bread such as baguette or ciabatta (cut into 1 1/2-inch cubes)
  • 3 tablespoons extra virgin olive oil
  • 1 cup white onion (diced)
  • 1 cup celery (diced)
  • 1/2 cup pecans (chopped) or walnuts (chopped)
  • 2 1/2 cups vegetable broth
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water)
  • 3 tablespoons fresh sage (chopped)
  • 3 tablespoons flat leaf parsley (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • salt and pepper (to taste)

Instruction

  • Place bread cubes in a bowl or a tray and leave overnight to dry. Or Place bread cubes on a cooking tray and bake in the oven at 325ºF for 30 minutes, or until bread cubes are dry and slightly colored.
  • Preheat oven to 350ºF.
  • In a pan over medium heat, add olive oil, onions and celery and sauté for 4-5 minutes, until onions are translucent.
  • Add walnuts (or pecans) and sauté for an additional 3 minutes. Turn the heat off and transfer to a large bowl.
  • Add bread cubes and vegetable broth and gently toss. Add flaxseed egg, sage, parsley and rosemary and gently fold.
  • Season with salt and pepper and transfer mixture to baking dish.
  • Cover dish with foil and bake for 45 minutes.
  • Turn oven to broil, remove foil and bake for an additional 5-7 minutes, or until the top is golden brown. Serve.